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Table 1 Composition of the flours

From: A multicenter, randomized controlled comparison of three renutrition strategies for the management of moderate acute malnutrition among children aged from 6 to 24 months (the MALINEA project)

  Without prebiotics With prebiotics  
Composition (% of dry weight)
 wheat 62.4% 60.9%  
 soya 20.8% 20.3%  
 sugar 8% 8%  
 dry milk 7% 7%  
 iodinated salt 0.2% 0.2%  
 vitamins and salts 1.3% 1.3%  
 flavor 0.4% 0.4%  
 Prebiotic 0% 2%  
Total 100% 100%  
Overall composition of the flour and additional compounds (for both with and without prebiotic): composition per 100 g of flour
 calories (kcal) 420 ascorbic acid 60
 protein total (g) 15 thiamin 1
 lipids (g) 9 riboflavin 1
 carbohydrates 66 nicotinamide (mg) 12
 fibers 2 folic acid (mg) 0.3
 sodium (mg) 200 pantothenic acid (mg) 4
 calcium mg) 266 biotin (μg) 0.016
 phosphorus (mg) 200 vitamin E (IU) 10
 potassium (mg) 610 vitamin B12 (μg) 1.8
 iron (mg) 23.2 vitamin A (IU) 2668
 copper (mg) 0.18 vitamin D (IU) 400
 zinc (mg) 16.6 vitamin B6 (mg) 1
 manganese (mg) 2.4